Vegan Classic Date Cake
Indulge in the naturally sweet and wholesome flavors of a Vegan Classic Date Cake, a delightful treat perfect for any occasion. This recipe combines the rich, caramel-like taste of Medjool dates with warm notes of cinnamon and vanilla to create a moist, tender cake that's 100% plant-based and dairy-free. Enhanced with maple syrup for natural sweetness and coconut oil for a subtle richness, this cake comes together effortlessly with simple ingredients. Soaked dates add a luscious texture, while almond milk keeps it light yet satisfying. Ideal as a dessert or paired with your favorite cup of coffee or tea, this vegan date cake is a crowd-pleaser that’s as simple to make as it is delicious. Whether you're a seasoned vegan baker or just starting out, this recipe will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 200 g pitted Medjool dates
- 250 ml boiling water
- 1 tsp baking soda
- 200 g all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 80 ml coconut oil, melted
- 80 ml maple syrup
- 120 ml unsweetened almond milk
- 1 tsp vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch round cake pan or line it with parchment paper.
Place the pitted dates in a bowl with the boiling water. Add the baking soda, stir, and let the dates soak for about 10 minutes until they are softened.
In a large mixing bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt.
In a separate bowl, whisk together the melted coconut oil and maple syrup. Add in the almond milk and vanilla extract, then mix until well combined.
Mash the soaked dates with a fork or a blender, creating a rough paste.
Add the date paste to the wet ingredients and mix well.
Slowly incorporate the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3423 mg | 149% | |
| Total Carbohydrate | 380.8 g | 138% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 205.0 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 393 mg | 30% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1670 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
